If you are a lemon lover searching for a dessert that bursts with zesty flavor and delightful texture, you have just found your new favorite. The Extreme Lemon Bundt Cake Recipe delivers a perfect balance of tartness and sweetness wrapped in a tender, moist bundt cake that’s far from ordinary. This cake is an explosion of fresh lemon juice, bright zest, and a luscious glaze, making every bite a sensational experience. Whether you’re baking it for a special occasion or simply to brighten up any day, this Extreme Lemon Bundt Cake Recipe is sure to become a beloved classic in your kitchen.
Ingredients You’ll Need
These ingredients are straightforward but carefully chosen to build the perfect lemon cake—each one adds its own magic, from the tangy lemon zest to the creamy buttermilk that keeps the texture irresistibly moist.
- 3 cups all-purpose flour: The sturdy base for this cake, ensuring the perfect crumb and structure.
- 2 cups granulated sugar: Sweetness measured just right to balance tart lemon flavors.
- 1 cup unsalted butter, softened: Adds richness and helps achieve a tender crumb.
- 1 cup buttermilk: Its slight acidity enhances the lemon flavor and keeps the cake moist.
- 4 large eggs, room temperature: Bind everything together while providing lightness.
- 1/3 cup fresh lemon juice: The star ingredient that gives that unmistakable lemon punch.
- 2 tablespoons lemon zest: Concentrated citrus oils for an aromatic zing in every bite.
- 1/4 cup lemon pudding mix, dry: Adds extra lemon flavor and moistness to the cake.
- 1 teaspoon baking powder: Helps the cake rise to fluffy perfection.
- 1/2 teaspoon baking soda: Works with acidic ingredients to create a light texture.
- 1/2 teaspoon salt: Balances sweetness and boosts the overall flavor.
- 1 teaspoon vanilla extract: Adds subtle warmth that complements the lemon beautifully.
- 1/2 cup sour cream: For even more tender moisture and slight tang.
- Lemon syrup (1/3 cup fresh lemon juice and 1/3 cup sugar): To soak into the baked cake, making it extra juicy and flavorful.
- Glaze (1 1/2 cups powdered sugar, 3 tablespoons fresh lemon juice, 1 tablespoon lemon zest): A sweet, glossy finish that seals in all the lemon goodness.
How to Make Extreme Lemon Bundt Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F. Grease your bundt pan thoroughly to make sure nothing sticks and you get a flawless release once the cake is baked. This first step sets the stage for your beautiful lemon cake.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon pudding mix. Take a moment to appreciate the lemon pudding mix—it’s the secret behind the intense lemon flavor and moist texture your cake will have.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. This aeration is critical to creating a tender crumb and that oh-so-satisfying cake texture you’ll want to savor.
Step 4: Add Eggs and Flavors
Add the eggs one at a time, beating well after each addition to keep the mixture smooth and homogenous. Stir in vanilla extract, lemon zest, fresh lemon juice, and sour cream—these ingredients pack in the flavor and richness that give the Extreme Lemon Bundt Cake Recipe its signature brightness.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to your wet mixture in two batches, alternating with the buttermilk. Mix just until combined to avoid overworking the batter—this keeps your cake light and tender, not dense or tough.
Step 6: Bake the Cake
Pour the batter into your prepared bundt pan and smooth the top evenly. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. The smell that fills your kitchen during baking will have you counting down the minutes eagerly.
Step 7: Lemon Syrup and Cooling
While the cake bakes, warm the lemon juice and sugar for the syrup until the sugar dissolves. Once the cake is done, let it cool in the pan for 10 minutes before carefully inverting it onto a wire rack. Brush the warm cake generously with the lemon syrup to infuse it with extra citrus moisture and flavor.
Step 8: Prepare and Add the Glaze
Whisk together powdered sugar, lemon juice, and lemon zest until smooth. Pour this glaze over the completely cooled cake and allow it to set before slicing. This final touch adds a lovely glossy sheen and a sweet-tart punch that finishes the cake perfectly.
How to Serve Extreme Lemon Bundt Cake Recipe
Garnishes
Keep it simple yet elegant with thin lemon slices, extra lemon zest, or even a sprinkle of finely chopped fresh mint. These little touches brighten the plate and complement the zesty flavors of the cake beautifully.
Side Dishes
This cake pairs wonderfully with fresh berries, a dollop of whipped cream, or a scoop of vanilla bean ice cream. These sides add cooling creaminess and subtle sweetness that marry well with the cake’s lemon intensity.
Creative Ways to Present
Try serving your Extreme Lemon Bundt Cake Recipe on a pastel-colored cake stand for a cheerful look, or dust it lightly with edible flowers for an elegant springtime flair. You can also slice and layer it with lemon curd and fresh berries for an impressive dessert parfait style.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap and store it in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate it; just be sure to bring slices back to room temperature before serving to enjoy the full flavor.
Freezing
You can freeze your Extreme Lemon Bundt Cake Recipe easily—just wrap the cake (without glaze) tightly in plastic wrap and aluminum foil. It will keep in the freezer for up to 3 months. Add the glaze fresh after thawing for that just-baked experience.
Reheating
Warm slices gently in the microwave for 10 to 15 seconds or until just warmed through—this moment of warmth will revive the lemon aroma and soften the cake. Avoid overheating, as you want to keep that moist crumb intact.
FAQs
Can I use regular pudding mix instead of lemon pudding mix?
While regular pudding mix can work, it won’t provide the same intense lemon flavor that makes this recipe truly extreme. Using lemon pudding mix is worth the effort for the added citrus punch.
Do I have to use buttermilk in this recipe?
Buttermilk adds acidity that reacts with baking soda to create a tender crumb and boosts lemon flavor. If you don’t have buttermilk, you can substitute with milk plus a tablespoon of lemon juice or vinegar.
How do I make sure my bundt cake doesn’t stick to the pan?
Grease the bundt pan thoroughly using a pastry brush or spray with baking spray that has flour. Also, allow the cake to cool for about 10 minutes before inverting, which helps the release go smoothly.
Can I make this recipe into cupcakes?
Yes, you can! Adjust baking time to about 18-22 minutes and fill cupcake liners about two-thirds full. The lemon syrup and glaze can be drizzled or used as frosting on the cupcakes.
What’s the best way to zest lemons?
Use a microplane grater for fine, fragrant lemon zest that blends perfectly into the batter and glaze. Avoid the white pith beneath the zest, as it’s bitter and can alter the taste of your cake.
Final Thoughts
The Extreme Lemon Bundt Cake Recipe is a dazzling celebration of citrus flavor that’s bound to brighten your day and impress anyone lucky enough to have a slice. With its moist texture, vibrant lemon notes, and luscious glaze, this cake isn’t just a dessert; it’s an experience. Don’t hesitate to give this recipe a try—you’ll find it quickly becomes a cherished treat for all your future gatherings and cozy moments.
Print
Extreme Lemon Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A tangy and moist Extreme Lemon Bundt Cake bursting with fresh lemon flavor, enhanced by lemon zest, lemon juice, and a lemon pudding mix for extra tartness. This American dessert features a tender crumb with a luscious lemon syrup brushed on warm and a smooth lemon glaze drizzled over the cooled cake, making it a perfect treat for lemon lovers craving a bright, flavorful dessert.
Ingredients
Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs, room temperature
- 1/3 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1/4 cup lemon pudding mix (dry)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Lemon Syrup
- 1/3 cup fresh lemon juice
- 1/3 cup sugar
Lemon Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat and prepare the pan: Preheat the oven to 350°F (175°C) and generously grease a bundt pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon pudding mix until well combined.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, incorporating air for a tender cake.
- Add eggs: Incorporate the eggs one at a time into the butter mixture, beating thoroughly after each addition to ensure even distribution.
- Incorporate flavorings: Mix in the vanilla extract, lemon zest, fresh lemon juice, and sour cream to the wet mixture until smooth.
- Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients in two parts, alternating with the buttermilk. Mix each addition gently until just combined, taking care not to overmix to maintain cake tenderness.
- Pour batter and bake: Transfer the batter into the prepared bundt pan, smoothing the top evenly. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden.
- Prepare lemon syrup: While the cake bakes, gently warm the lemon juice and sugar in a small saucepan or microwave until the sugar has dissolved completely to create the lemon syrup.
- Cool and brush cake: Once baked, allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack. While still warm, generously brush the lemon syrup all over the cake for added moisture and flavor.
- Make and apply glaze: Whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth to form the glaze. Pour the glaze over the completely cooled cake and let it set before slicing and serving.
Notes
- For an extra lemony punch, add an additional tablespoon of lemon zest or a teaspoon of lemon extract to the batter.
- This cake freezes well; wrap it tightly without glaze and apply the glaze after thawing.
- Use fresh lemons for the brightest, most authentic lemon flavor.
